Rinse and dry the vegetables. Finely chop the cucumber, onion, and celery. Mince the garlic.
Set aside half of the parsley, then add the rest of the ingredients to a large bowl.
Mix everything together until the avocado is well-mashed and all the ingredients have been coated. Add salt and pepper to taste.
Garnish with remaining parsley before serving.
This recipe is for 4 servings of tuna salad.Feel free to add other ingredients like chopped nuts, extra veggies, or even apple cider vinegar to make this recipe your own!Tuna salad can be enjoyed as-is, or you can serve it in romaine lettuce cups, in a wrap, or over greens.Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.